Guiding values for baking times, initial baking temperatures and capacities Table 13.6: Baking times for various types of baked goods Table 13.7: Initial baking temperatures for various types of baked goods Table 13.8: Capacities of baking ovens
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Basics of vacuum conditioning In vacuum conditioning, the fact that the boiling temperature of water depends on the pressure is used. This dependency is shown in illustration 14.1. Illustration 14.1: Boiling point of water depending on the pressure In [...] evaporation enthalpy. Here, the product cools from the inside to the outside. This means that, depending on the product, a core temperature of 35 – 55° C is reached within two to six minutes, according to the installation. After cooling, the pressure balance can [...] can be achieved. As a result of this treatment, the products are suitable for packaging in foil bags and storage at room temperature for several days. In the case of some installations, the possibility also exists to carry out re-moistening of the products
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diversity, the quality of the baked goods is also of a high level. Here, during production, many factors, such as the dough temperature, bulk fermentation times, processing and optimum fermentation maturity, have to be coordinated to constantly fulfil the
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series of sensory tests: careful planning and implementation of the test creation of the same test conditions (normal room temperature, uniform lighting conditions, sufficient sample material) examiners should not consume alcohol and/or coffee in advance
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chewing. The extent of the development of the starch depends on the amount of liquid added, the dough method, the oven temperature and the consistency of the starch. Long freshkeeping Bread loses water and aroma substances during the time of storage.
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Storage temperature Recrystallization takes place fastest in the temperature area of around 0° C. By means of freezing or storage at high temperatures, this can be delayed. Warm storage is almost never used in practice, however, as temperatures above 55° [...] baking should take place at high temperatures and baking finished with a dropping heat. Shorter baking times at high temperatures lead to a higher water content in the crumb than long baking times at lower temperatures. Improvers/Mixes Improvers such as
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usual mould fungi already die at around 50° C. The mould fungi spores are more resistant and survive short-term effects of temperatures of up to 80° C. This means that baked goods infested by mould are contaminated after the baking process and then growth
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bacillus, as the bacteria forming the spores occur in large numbers on grasses and tuberous plants. The spores can survive temperatures of up to 130° C and therefore the baking process. When cooling and storing the baked goods, the spores germinate. In general [...] lly and threads like spider’s webs are drawn when it is torn off. Growth is benefitted by high water activity and warm temperatures. For this reason, rope disease appears more often during the summer months. Rope disease can appear in wheat bread, mixed [...] baked goods. For germination, the spores require pH values of around 6.0. With high rates of contamination and high storage temperatures, the bacterial spores can also germinate with low pH values of up to around 5.4, however. As effective counter-measures
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Preservatives With certain climatic conditions (high temperatures, high air humidity), the use of preservatives is practically unavoidable. This applies in particular to sensitive products such as toast bread, sandwich bread or brioche baked goods. To
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to the convection, a rapid transfer of heat takes place. Temperatures of approx. 120° C are normally sufficient to reach the core temperature of 78° C after around 75 minutes. The core temperature has to be maintained for at least 10 minutes. For a rapid [...] the pasteurization time is shortened. These ovens frequently have a core temperature sensor. The length of the baking program depends on achieving the necessary core temperature in this case. As soon as the packages with the sliced bread have left the [...] of bread is understood to be the packaging of the whole loaf or sliced loaf and the subsequent re-heating up to a core temperature of 78° C. Corresponding heat-resistant packaging materials are necessary for wrapping. In the case of the packaging, this
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